Saturday, May 07, 2005

Toasted Millet with Parmesan

Toasted Millet with Parmesan (Adapted from CL)

1 cup dry millet
1 1/2 cups water
1 1/2 cups vegetable broth
1/2 teaspoon salt
2 ounces fresh grated Parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon butter
1/2 teaspoon chopped fresh thyme
1/4 teaspoon black pepper

In a large skillet, add millet and heat over medium until the grains are toasted - about 4-6 minutes. Be sure to stir often to prevent any burning.

In a large saucepan, add toasted millet, water, broth and salt. Bring to a boil, reduce heat and simmer for 15-20 minutes (the shorter amount of time will keep the millet more al dente). Remove from the heat, cover and let stand 10 minutes. Stir in cheese, lemon juice, butter, thyme and pepper.

Makes 4 servings.

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